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Chicken Katsu Curry
50 Min.Für 4Nutri-Score C€€
C
50 Min.
50 Min.Chicken Katsu Curry
was Sie brauchen
Zutaten
chicken breast (pounded into 1.25 cm cutlets)Fleisch600 g
salt (for seasoning)Gewürze5 g
black pepper (freshly ground)Gewürze2 g
eggs (beaten)Milchprodukte2 Stücke
flour (for the wet batter)Vorräte100 g
panko breadcrumbs (for coating)Backwaren150 g- vegetable oil (for deep frying)Vorräte1 Liter
carrot (cut into large chunks)Obst & Gemüse2 Stücke
potato (cut into large chunks)Obst & Gemüse2 Stücke
onion (cut into large chunks)Obst & Gemüse1 Stück
garlic (crushed)Obst & Gemüse3 Stücke
water (to cover the vegetables)Andere800 ml- curry roux cubes (Japanese curry cubes)Vorräte100 g
cooked rice (hot, for serving)Getreide600 g
pro Portion
Nährwerte
626kcal
- Kohlenhydrate
- 61 g
- Eiweiß
- 36 g
- Fett
- 26 g
was Sie verwenden
Utensilien
Bratpfanne
Stielkasserolle
Rührschüssel ×2
Küchenthermometer
Küchenzange
Schritt für Schritt
Zubereitung
- Schritt 1
Prepare and season the chicken
- Pound the chicken breasts into thin cutlets, about 1.25 cm thick.
- Season generously with salt and pepper.
- Schritt 2
Make the wet batter
- Whisk the eggs with the flour until smooth and thick enough to coat the chicken.
- Schritt 3
Coat the chicken
- Dredge each cutlet in the batter.
- Press firmly into the panko breadcrumbs, covering every spot.
- Schritt 4
Fry the katsu
- Heat the oil to 175 °C.
- Fry the cutlets for 5 to 6 minutes, until golden and the chicken reaches 74 °C inside.
- Drain on paper towels.
- Schritt 5
Sauté the vegetables
- Add the carrot, potato, onion and garlic to a pot.
- Sauté for 5 minutes to get some color.
- Schritt 6
Simmer the curry
- Cover the vegetables with water.
- Simmer for 10 minutes until the vegetables are soft.
- Schritt 7
Add the curry cubes
- Stir in the curry cubes and mix until fully dissolved and thickened.
- Schritt 8
Serve
- Slice the katsu and serve over hot rice with the curry sauce.
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